There is a charm to every Four Season location.  But Four Seasons Punta Mita less that an hour north of

including the picture famous "Tail of the Whale". And you can actually  see whales from the course during migration season from December through March.

Philippe Piel is the executive chef of the Four Seasons Punta Mita Resort. He was born in the Brittany  area of France, and has traveled far from home to hotel destinations in Bermuda, Tobago, Bali, Colombia and most recently spent seven years in Washington DC. Philippe is re-writing the menus for the four restaurants he over sees. He has started by buying fresh wild fish from local fisherman and is renovating their main dining room.

His beach side restaurant is embarking on a new approach to Mexican Haute Cuisine by fusing French and Asian techniques into a modern Mexican style.  He is assisted by chef Richard Sandoval, born in Mexico City, who is acting as a consultant to create the new image. I sampled some of the dishes and must say they matched everything Four Seasons is: fresh Mexican Sashimi in lime, chili and soy garnished with mango salsa was a perfect tropical fusion. They prepared ceviche for me that they flavored with bonito flake. A smoky essence brought a new sensation to the jus of a dish I've tasted a thousand times before.  Just to experience the atmosphere of the dining here is worth the trip.  

Now, for some good news to travelers who want the experience but are not staying at the resort.  Four Seasons has changed its policy about restaurants being exclusive to guests of the resort. You can make reservations for dining at any of their restaurants and enjoy this food for the pharaohs in the land of the Aztecs.